2 hrs 45 mins
- 2 bone-in center-cut pork chops, about 1 pound total
- Half cup beefsteak (hothouse) tomato, diced
- 2 packets Instant Beef Bone Broth
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 2 sprigs fresh basil, plus more for garnish
Preheat the oven to 300°. In an oven safe dutch oven or 8-inch baking dish, place the chops in the bakeware evenly spaced apart. Add the diced tomato around all sides of the chops leaving none on top. Sprinkle the broth packets evenly over the tomato and chop mixture. Cover with tightly wrapped foil and bake for 2 and a half hours. Do not open the foil to check on them as it will release the steam.
When the baking is complete, remove them from the oven and remove the foil. Using a slotted turner or slotted spatula, gently lift each chop out of the dish and onto a serving platter. Set aside.
If using a Dutch oven, place over high heat. If using a baking dish, transfer the contents of the dish to a medium saucepan over high heat.
Add the sprigs of basil, stem included, to the mixture. Add the butter and bring to a boil. Reduce the mixture, stirring occasionally, until it’a thickened into a sauce. It should coat the back of a spoon. Once done, remove from heat, remove the basil sprigs, and add the heavy cream. Stir to combine. Taste, and season with salt and pepper if needed.
Pour sauce over pork chops and top with fresh basil leaves. Serve immediately.